Crispy Baked Sweet Potato Wedges
Ingredients
Wedges
- 3 sweet potatoes (medium size)
- 1/3 cup avocado oil
- 1 tbsp thyme fresh
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground pepper
- 1/4 tsp chili flakes
Vegan ranch dip
- 1/2 cup coconut yogurt
- 1/2 tsp apple cider vinegar
- 1/2 tsp dried dill
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- pinch paprika
- pinch pepper
Preparation
Preheat oven to 450F/230C and line two baking sheets with parchment paper.
Slice the sweet potatoes in half lengthwise, then cut into quarters, and slice each quarter into wedges about 1/2 inch thick at the ends. Place them in a large mixing bowl.
In a small bowl, mix together the oil, thyme, salt, garlic powder, onion powder, pepper, and chili flakes. Pour over the wedges and toss to combine.
Arrange the sweet potatoes on the baking sheets with adequate space between each to avoid overcrowding. Bake in the oven for 20 minutes, then remove and flip the potatoes to roast the other side, and bake for an additional 15 minutes or until crispy and golden.
In a small bowl, combine the coconut yogurt, apple cider vinegar, dried dill, onion powder, sea salt, paprika, and pepper. Mix to combine.
Transfer the sweet potatoes to a bowl and serve with the ranch dip for dipping.
